Ever wondered how to fit the ironing into an already overcrowded schedule? Or needed advice on how to deal with house guests whose political opinions you abhor? In this charming follow-up to the popular Her Ladyship's Guide to the Queen's English, Her Ladyship dons the mantle of a modern Mrs Beeton to provide the answers to these pressing domestic... more...

Scott Mason is the Tar Heel Traveler and he loves to eat hot dogs, cheeseburgers, barbecue, biscuits, and ice cream served in crumbling cinder-block buildings and ramshackle dives along the back roads of North Carolina. As a full-time feature reporter for WRAL-TV in Raleigh since 2007, Scott has discovered that North Carolina is filled with many amusing... more...

Set against the backdrop of the Nazi occupation of World War II, The Hôtel on Place Vendôme is the captivating history of Paris?s world-famous Hôtel Ritz?a breathtaking tale of glamour, opulence, and celebrity; dangerous liaisons, espionage, and resistance?from Tilar J. Mazzeo, the New York Times bestselling author of The Widow Clicquot and... more...

Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar... more...

Cheryl Bachelder joined an ailing restaurant chain and turned it into the darling of the industry?by daring to serve the people in her organization well. When Bachelder was named CEO of Popeyes in the fall of 2007, guest visits had been declining for years, restaurant sales and profit trends were negative, and the company stock price had dropped... more...

From Tom Colicchio, chef/co-owner of New York?s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York?s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated... more...

From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general... more...

The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... more...

Anyone Can Do It chronicles the start and evolution of a successful business dream. Beginning with the Hashemi siblings' first conversations (when the seed of the idea was planted) it follows the progress of Coffee Republic from business plan to the present day. Coffee Republic is now worth around £50m with 90 outlets around the UK. This is a... more...

Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of... more...